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I used the takeda for everything. I guess I think of a workhorse as something that doesn't hav to be swapped in or out depending on what your cutting. My takeda was an all around great prep knife that was a killer on veg prep never chipped. For me it was a real beater.

So many glorious options. Kochi sounds like a great one. Also, a plus - it is available! Anyone own the Migaki? Sounds like most have the V2/Kurouchi. Also, how blade heavy do these tend to be from your experience? Balance point? I owe Jon a call at JKI but am still gathering info on other options.

W/R/T Devin - I know they are great. I used the 240 from Dave (WildBoar) and adored it. Still among my favorite cutting experiences. Definitely still interested in one of these, but prefer a 270, and frankly, everyone on here who has em, loves em! I PM'd Devin re: customs, and do want to go down that road, even if just to see whether I am crazy for considering. I will own a DT at some point, this much I know.

Gesshin Ajikataya 240 is sold out. Good for Jon, sad for me. Considering whether worth the try to custom order a 270. I read somewhere though that White #2 isn't ideal for a workhorse knife in that it doesn't hold edges for long and requires more frequent care. Perhaps that eliminates this one.

re: gesshin hide ginsanko
looks to be a gesshin version of tanaka ginsanko gyuto? i have a tanaka 270 and it's a fat bastard, but i suspect after some heavy blade work and a rehandle it's going to be badass. the profile is outstanding.

re: gesshin hide ginsanko
looks to be a gesshin version of tanaka ginsanko gyuto? i have a tanaka 270 and it's a fat bastard, but i suspect after some heavy blade work and a rehandle it's going to be badass. the profile is outstanding.

Very different from tanaka... Geometry, profile, grind, heat treatment, and fit and finish